Ventilating means for cooking ranges



April 13, 1954 H. w. SCHAEFER VENTILATING MEANS FOR COOKING RANGES Filed Feb. 8 1951 I INVENTOR.

. #419040 14 ICfiAi/Z'R Patented Apr. 13, 1954 VENTILATING MEANS FOR COOKING RANGES I Harold W. Schaefer, Rosemont, Pa., assignor to Philco Corporation, Philadelphia, Pa., a corporationof Pennsylvania ApplicationFebruary 8, 1951, Serial No. 209,936

The invention hereinafter described and. claimed has to do with cooking ranges of the type: having heat units or burners'on the top work surface thereof.

When using open top vessels on the surface heating elements of cooking ranges, vaporsare given off in large quantities. Certain components of these vapors, particularly the grease componcuts, are highly objectionable and, in the absence of some means for removing the same, grease soon is deposited upon the kitchen walls and curtainsor draperies near theran'ge, covering these surfaces with a film upon which dust quickly collects. If not cleaned frequently; these surfaces become quite filthy; a condition which gradually spreads throughout the house. It is,

therefore, desirable to remove this airborne grease before such a nuisance can result.

It is known, of course, that many attempts have been made to meet this problem. One of the earlier endeavors is represented by the old familiar hood structures often seen even today over ranges in roadside diners. Usually such hoods are provided with a fan'or blower to draw the vapors upwardly into the hood'and then discharge them-through a suitable flue or passagewayoutside of the building. These hood structures have been somewhat successful in preventing the circulation of cooking vapors through the room, but the hoods themselves-unless cleanedalmost daily-become encrusted with dirt laden grease, and consequently present a-very unsanitary appearance and condition.

Other attempts have" been made to: meet this nuisance, but noneof the prior art devices'have met with commercial success when adapted for l use-in modern domestic kitchens;

The'most important object of the present invention is to eliminate the nuisance described above, by providing improved apparatus for removing the .greasecomponent from such vapors, before it-can mingle with the air circulatingwithin the kitchen or other room in which the range is situated.

A further and important obj ect of the invention is the provision of such improved apparatus characterized by its neat appearance and its unusual simplicity, both constructionally and operationally.

To these ends the present invention provides an extensible stack or'flue of comparatively small diameter so positioned adjacent the range surface heating elements as tobe effectively operative for use with each individual unit, or when any desired number thereof are in operation.

6- Claims. (01. 126 299) While; not limited thereto in its broadest aspect--asthe-heating'elements maybe either gas, electric, or of other types-as a matter of convenience the following description and accompanying drawings disclose the invention as associated with a domestic type electric cooking range.

In accordance with the invention a flue is located in a generally central position amongthe cluster of four surface heating elements and normally is in a retracted or stored position, in which its top is substantially flush with the top or work surface of the range. When cooking is being done on any of the burners, the flue is moved to an extendedposition wherein its inlet port is adjacent and preferably slightly above the top edge of the cooking vessel. A blower positioned in a compartment below the range top draws the vapors from the cooking vessel into and downwardly through the flue, from which they pass through a filter which removes the grease from the vapors. The cleansed air may then be exhausted into the room without danger of causing the nuisance described above.

In the drawings:

Figure 1 is a fragmentary perspective view of a domestic type electric range showing the flue of the invention positioned amid the surface heating elements on the range top, and in its retracted position;

Figure 2 isa sectional view through the apparatus exemplifying the invention, showing its manner of association with the range and illustrating the flue inan extended position; and

Figure 3 is an exploded elevational view of the flue illustrating its constructional simplicity and easy removability from the range.

With detailed reference to the drawings, and more particularly to Figure 1 thereof, the numeral lfl designates an electric cooking range comprising a body portion H and a top cooking surface l2; The usual surface heating elements or burners 13 are positioned on the cooking top which is provided along its back edge with the customary splashguard i4 upon which are mounted the control elements 15 for the various heating elements.

The body of the range houses an oven, the front opening of which is provided with a door it. Beside the oven, to the left, is the usual storage compartment H which has its front opening provided with a door l8. Also housed in the same body beneath the oven and storage compartment are other compartments as indicated by closure members Hi. It should be understood that a range of this type is illustrated by way of example only, and that the concepts of the invention are equally adaptable to other range constructions.

With particular reference to Figure 2, there is shown positioned within compartment H, and indicated generally by the numeral 20, apparatus exemplifying the preferred form of the invention. As illustrated, the invention comprises a telescoping flue 2|, a filter chamber 22, and a blower 23.

Flue 2| extends from the top surface of the range downwardly through an opening 24 in the cooking surface l2 and into narrow neck 25 of the filter chamber 22. The flue comprises short and long tubular members 26 and 21, respectively, the long member being telescopically received within the shorter member. The short member is provided about its upper periphery with an outwardly turned flange 28 which rests upon a ledge 28 formed by depressing that portion of the top surface surrounding aperture 24 (see Figure 3). To prevent accidental displacement of the short tube relative to the aperture, 8. suitable number of spring fingers 30 are positioned on the sides oi the tube just below the fiange. As more clearly seen in Figure 2, these fingers extend through the aperture, which is of slightly larger diameter than tube 26, and releasably grip the under surface of the ledge.

Tube 21 has its upper end closed by a cover member 3| which also provides the means for manipulating the tube between extended and retracted positions. Just below the cover member a plurality of inlet openings 32 are provided in the side wall of the tube. The open bottom or discharge end 33 of tube 21 extends into the upper portion 22 of the filter chamber to a point normally below the narrow neck 25.

The upper walls of the chamber diverge downwardly from the narrow neck to the mid-portion 34 of the chamber. From this mid-portion the lower side walls converge to the inlet opening 35 of blower 23. At the mid-portion, the side walls of the chamber are provided with horizontal trackways 36, only one of which is shown, for slidingly receiving and supporting a filter 3! which may be introduced within the chamber by way of a horizontally formed slot 38 provided in the front wall of the chamber. The filter is easily accessible for cleaning or replacement from the front of the compartment, when door I 8 is open.

Blower 23 preferably is of the sirocco type and is housed in a casing 4| which, in addition to inlet opening 35, is provided with a discharge outlet 42. It is understood that the latter, as desired, may open into chamber H, as illustrated, or be so arranged as to discharge the cleaned air to the outside of the range, or even to the outside of the kitchen.

Filters for the purpose set forth above may be chosen from many types now available on the market. For purposes of illustration, Figure 2 shows a filter of the type comprising a plurality of metallic fins 43 supported in a frame 44. The fins are positioned angularly with respect to the air flow through chamber 20, whereby the vapors must of necessity contact the fins when passing through the filter. By this arrangement the grease is condensed out upon the surfaces of the fins and is thus removed. Each of the fins may be provided with a small trough 45 on its bottom edge whereby a greater quantity of grease may be retained thereon. The grease may be removed from the filter simply by re moving and washing it with hot soapy water or any other convenient cleanser.

The fan is driven by a motor 46 which is secured to the bottom wall 41 of compartment I! as by bolts 48. The motor may be energized by any suitable means (not shown) and of conventional design.

Initially, when not in use, the fiue is in its retracted position, as seen in Figure 1, with its inlet openings below the work surface. When cooking is taking place on any of the surface heat units the flue is drawn upwardly until its inlet openings are slightly above the top edge of the cooking vessel, (see Figure 2). To hold tubular member 21 in its extended position, any number of known methods are available. For convenience of illustration, however, it is contemplated that the diameters of the two tubes will be such that the frictional engagement therebetween will be suflicient to hold tube 2'! in any position to which it is adjusted relative to tube 23. Motor 46 is then energized causing the blower to create a down draft through the apparatus and thus draw the vapors emanating from the cooking vessel or vessels into the flue, as indicated by the arrows in Figure 2. From the fiue the vapors are discharged into filter chamber 22 where the grease is removed by filter 31 and the cleansed air is then discharged into chamber I! from which it finds its way out of the range.

When pans of different heights are being used simultaneously, the flue is moved upwardly until its inlet openings are just above the top edge of the highest pan.

If it is desired to remove the apparatus from the range it is only necessary to pull both tubular elements 26 and 21 of the stack upwardly, as shown in Figure 3, and remove bolts 43 holding the motor to the floor of compartment [1. The chamber 22 and blower 23 may then be removed as a unit through the front opening of the compartment. The apparatus is easily reassembled by reversing the above procedure.

Having now completely described an exem- T plary embodiment of the invention it is apparent that it provides simple and inexpensive apparatus which successfully overcomes the nuisance caused by the grease contained in vapors emanating from :1 vessels in which cooking is being done. Im-

portantly the invention provides such apparatus which does not appreciably alter the pleasing exterior appearance of a modern domestic range.

It should be clearly understood that the illustrated embodiment of this invention is only exemplary of the principles involved, and that certain physical aspects of said embodiment may be modified without departing from the scope of the appended claims.

I claim:

1. In combination with a cooking range having a top work surface and a heating element positioned on the said surface for cooking purposes, apparatus mounted on said range for withdrawing from a vessel, in which cooking is taking place on the element, grease laden vapors produced as a result of the cooking, said apparatus comprising: a. flue positioned adjacent the element and extending through the work surface, said flue being provided with an inlet opening formed in the sidewall of said flue below the top thereof; means on said work surface supporting said flue in a manner permitting movement thereof between a retracted position in whichthe top thereof is substantially flushwith the work surface and the inlet opening is below the said surface, and an extended position in which the top and inlet opening are above the said surface; and suction means for causing the vapors to be drawn through the flue to the underside of the surface.

2. In combination with a cooking range having a top work surface and a heating element positioned on the said surface for cooking purposes, apparatus mounted on said range for withdrawing from a, vessel, in which cooking is taking place on the element, grease laden vapors produced as a result of the cooking, said apparatus comprising: a flue positioned adjacent the element and extending through the work surface, said flue being provided with an inlet opening formed in the sidewall of said flue below the top thereof; a tubular member depending from said work surface and supporting said flue in a manner permitting telescopic movement thereof between a retracted position in which the top thereof is substantially flush with the work surface and the inlet opening is below the said surface, and an extended position in which the top and inlet opening are above the said surface; and suction means for causing the vapors to be drawn through the flue to the underside of the surface.

3. In combination with a cooking range having a top work surface and a plurality of heating elements positioned on said surface for cocking purposes, apparatus for withdrawing from vessels, in which cooking is taking place on any of said elements, grease laden vapors produced as a result of the cooking, said apparatus comprising: a flue located in a generally central position among said elements and extending through the work surface to the underside thereof, said flue being provided with an inlet opening normally located on the top side of the work surface and an outlet or a discharge opening on the underside thereof, the said inlet opening being generally annular and formed in the sidewall of said flue below the top thereof; means on said work surface for supporting said flue in a manner permitting movement thereof between retracted and extended positions, whereby when in said retracted position the top of said flue is substantially flush with the work surface and the inlet opening is below said surface, and. when in extended position the said top and inlet openings are above the surface; suction means for causing the vapors to be drawn downwardly through the flue to the underside of the surface and grease removing means in the path of said vapors, said grease removing means being mounted at the discharge side of said flue.

4. In combination with a cooking range having a top work surface and a plurality of heating elements positioned on said surface for cooking purpose, apparatus for withdrawing from vessels, in which cooking is taking place on any of said elements, grease laden vapors produced as a result of the cooking, said apparatus comprising: a flue located in a generally central position among said elements and extending through the work surface to the underside thereof, said flue being provided with an inlet opening normally located on the top side of the work surface and an outlet or a discharge opening on the underside thereof, the said inlet opening being generally annular and formed in the sidewall of said flue below the top thereof; means on said work surface for supporting said flue in a manner permitting movement thereof between retracted and extended positions, whereby when in said retracted position the top of said flue is substantially flush with the work surface and the inlet opening is below said surface, said supporting means comprising a tubular member in which said flue is telescopically received; suction means for causing the vapors to be drawn downwardly through the flue to the underside of the surface; and grease removing means in the path of said vapors, said grease removing means being mounted at the discharge opening of said flue.

5. In combination with a cooking range having a top work surface and a heating element positioned on the said surface for cooking purposes, apparatus mounted on said range for withdrawing from a vessel, in which cooking is taking place on the element, grease laden vapors produced as a result of the cooking, said apparatus comprising: a flue positioned adjacent the element and extending through the work surface, said flue being provided with an inlet opening; means on said work surface supporting said flue in a manner permitting movement thereof between a retracted position in which the top of said flue is substantially flush with the said surface, and an extended position in which the inlet opening is in position to receive said vapors; and suction means for causing the vapors to be drawn through the flue tothe underside of the surface.

6. In combination with a cooking range having a top work surface and a plurality of heating elements positioned on said surface for cooking purposes, apparatus for withdrawing from vessels in which cooking is taking place on any of said elements, grease laden vapors produced as a result of the cooking, said apparatus comprising: a flue located in a generally central position among said elements and extending through the work surface to the underside thereof, said flue being provided with an inlet opening and an outlet or discharge opening on the underside thereof; means on said work surface for supporting said flue in a manner permitting movement thereof between a retracted position in which the inlet opening is below said surface, and an extended position in which the inlet opening is above the said surface in a. position to. receive said vapors; suction means for causing the vapors to be drawn downwardly through the flue to the underside of the surface; and grease removing means in the path of said vapors, said grease removing means being mounted at the discharge opening of said flue.

References Cited in the file of this patent UNITED STATES PATENTS Number Name Date 1,710,586 McCrory Apr. 23, 1929 1,916,907 Sargent July 4, 1933 1,969,565 Klemme Aug. 7, 1934 2,076,479 OConnell Apr. 6, 1937 2,081,640 Petersen May 25, 1937 2,182,106 Ames Dec. 5, 1939 2,375,047 Sutherland May 1, 1945 2,392,038 Gaylord Jan. 1, 1946 2,398,506 Shoemaker Apr. 16, 1946 2,404,530 Resek July 23, 1946 2,488,220 Monsarrat Nov. 15, 1949 2,554,694 Belt May 29, 1951 FOREIGN PATENTS Number Country Date 537,140 Germany Oct. 30, 1931 

